Nov 23, 2009

This afternoon, Lisa Rose Starner, a foodie friend and a self proclaimed kitchen alchemist, delivered a care package of plum preserves, peaches, stewed tomatoes, strawberry preserves and "mystery" chutney - a labor of love from her home garden. Her thoughtful gesture got me in the mood for the upcoming holiday cooking season.

I thought I should post a copy of the JW's Citrus Brine and Oven Roasted Turkey recipes with three days left before Thanksgiving. Brining the turkey, according to the chefs at the JW, is the pre-requisite to a juicy turkey. Try it and I can guarantee memorable results.

2. 2. Place turkey breast down into brine. The ends of the legs will stick out a bit from the brine.

3. 3. Refrigerate for 24 hours.

4. 4. Remove from brine and let dry uncovered in the refrigerator for 12 – 24 hours. Do not rinse off.

Oven-Roasted Turkey

Brined Turkey

1 pound (4 sticks) unsalted butter

1 750 ml – Chardonnay

1 quart chicken broth

1 – 3’ x 3’ cheese cloth

½ pound (2 sticks) unsalted butter; softened

Kosher salt

Freshly ground pepper

Method to Cook the Turkey:

1.In a saucepan, melt butter with wine and chicken broth.

2.Cool to just warm; set aside

3.Heat oven to 325 degrees

4.Fold cheesecloth in half and soak in wine mixture. Squeeze out all excess.

5.Rub turkey completely with softened butter, on the exterior. Season with salt and pepper.

6.Bring the legs together and form a simple truss. Cover turkey completely with cheesecloth and place turkey on oven rack in the roasting pan.

7.Roast in preheated oven until the breast registers 160 degrees and the thigh at 165 to 170 degrees. Total cooking time depends on the size of the bird, but allow 2 ½ hours for a 12 pound turkey.

8.Baste every 30 minutes with the remaining wine mixture. The cheesecloth will absorb the liquid and become dry just before each basting. Allow to rest with cheesecloth intact for 45 minutes. Remove and discard cheesecloth.